Directions

1. Season the fish with salt and pepper. Score the skin. Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Cook the fish, skin side down for 6 minutes, then flip and cook on the other side until just slightly under done, 1 to 2 minutes. It should be golden brown and finish cooking as you complete the dish. Transfer the fish to a platter.

2. Add the shallots to the pan. Lower the heat to medium, add the garlic and ginger and cook until tender, about 4 minutes. Season with salt. Add the tomatoes, brown sugar, hot red pepper flakes, lime juice, and ¼ cup water. Bring to a boil, simmer 2 minutes and pour over the fish.

3. Add the remaining oil, beans, cumin and lime zest to the pan. Season with salt and pepper and toss until heated through. Add the mint and toss well.